Curried Lentils with Sweet Potatoes and Swiss Chard

(recipe adapted from The New York Times)

2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime

In a large saucepan, heat oil over medium heat.  Add onion and saute until translucent, 5 to 7 minutes.  Add garlic, ginger, garam masala, curry powder and jalapeño.  Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf.  Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer for 25 minutes.  (If lentils seem dry, add 1 cup stock, or more if needed.)  Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.

Just before serving, stir in cilantro, lime zest and juice.

(Good flavor and fairly easy to make.  Keeps well.)

Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

Green Harissa Sauce

(recipe from drhyman.com)

1 packed cup flat leaf parsley leaves
1/2 cup cilantro leaves
1/4 cup mint leaves
2 medium cloves garlic
Juice from half a lemon
1 tsp. ground cumin
1/3 cup extra-virgin olive oil
1/2 tsp. sea salt
Freshly ground pepper

Place all ingredients except the olive oil into a blender and blend until smooth.  While the blender is running, slowly add the oil until incorporated.

(Delicious and easy sauce.  Can be used with noodles, zucchini noodles, any veggies.)

Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

dressing:
1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.

Green Salsa

(recipe from Eating Well magazine)

8 oz. tomatillos
2 cloves garlic, unpeeled
1 jalapeno pepper
1/4 cup sliced white onion
1/2 ripe avocado
3 Tbsp. chopped fresh cilantro
1/4 tsp. salt
Freshly ground pepper to taste

Bring a pot of water to a boil.  Remove husks from tomatillos and rinse well.  Cook the tomatillos in the boiling water until soft, 5 to 8 minutes.  Drain and set aside.

Toast garlic cloves, jalapeno, and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.

When cool enough to handle, peel the garlic.  Remove the jalapeno stem and remove seeds if desired.  Combine the tomatillos, garlic, jalapeno, onion, and avocado in a bender or food processor.  Process until smooth.  Stir in the cilantro, salt, and pepper.

(Creamy and tangy sauce for tacos or whatever!)

Shaved Cabbage Salad with Paprika Vinaigrette

(recipe from Food & Wine magazine)

1 small shallot, minced
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
1/4 cup distilled white vinegar
1 tsp. honey
1 1/2 Tbsp. sweet paprika, plus more for garnish
1 cup extra-virgin olive oil
Kosher salt and pepper
One 3/4-lb. head each of green and red cabbage - halved, cored and shredded
1 large apple - peeled, cored and julienned
1 cup chopped parsely
1 cup chopped cilantro
1/2 cup snipped chives
1/2 cup julienned baby turnips
1/2 cup salted roasted pepitas
6 red radishes, thinly sliced

In a bowl, whisk the shallot with the mustard, lemon juice, vinegar, honey and the 1 1/2 Tbsp. of paprika.  Gradually whisk in the olive oil, then season with salt and pepper.

In a large bowl, toss the cabbages with the apple, parsley, cilantro, chives, turnips, pepitas, and radishes.  Add 1/2 cup of the dressing and toss well.  Season with salt and pepper and garnish with paprika.  Serve the additional dressing at the table. 

(It is helpful to shred the cabbages, apple, and turnips in a food processer using the shredding attachment.)

Santa Fe Corn Salad

(recipe from Yoga Living magazine)

3 cups fresh corn, cooked (I used frozen corn)
3 green onions, finely chopped
1/2 can kidney beans, drained
1/2 can black beans, drained (I used one can of pinto beans instead of two types of beans)
1/2 cup celery, sliced (I omitted this)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large carrot, grated
1/2 cup cilantro, chopped
1 Tbsp. olive oil
1/2 cup salsa
1/2 tsp. chili powder

In a large bowl, toss all ingredients together.  Chill for at least half an hour before serving.

Spicy Sweet Potato Stew

(recipe origin unknown)

2 Tbsp. olive oil (I used coconut oil)
2 medium onions, chopped
1 jalapeno, seeded and chopped (or leave seeds for heat)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cayenne
2-3 cups vegetable stock
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
Two 14.5 oz. cans stewed tomatoes, chopped if needed
Two 14.5 oz. cans small red beans or white beans, drained
1/2 cup cilantro, chopped
1 Tbsp. orange peel, grated (I omitted this)
Juice of 1/2 a lime

Heat the oil in a large pot over medium-high heat.  Add onion and sauté until golden brown, about 5 minutes.  Add jalapeno and spices and stir 1 minute.  Add broth and potato.  Cover; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.  Add tomatoes with their juices, and beans.  Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.  Mix in cilantro and orange peel  Squeeze in the lime.  Season to taste with salt and pepper.

Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro

(recipe from Food 52)

1 cup basmati rice
1/2 cup du Puy lentils (French lentils)
2 1/4 cups water
1/3 cup plus 1 Tbsp. chopped fresh cilantro, including stems
1/4 cup shredded unsweetened coconut
1/2 tsp. salt, to taste
1 1/2 tsp. lime juice

1 1/2 Tbsp. oil
1 tsp. black caraway seeds
1 1/2 tsp. tamarind paste
3 tsp. water
salt, to taste

In a small saucepan, combine rice, lentils and water.  Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes.  Fluff and transfer to a large bowl to cool.

In a skillet, temper dressing by heating oil over medium heat.  Add black caraway seeds and cook for about 1 minute.  Seeds should sputter a bit.  Remove from heat.  Add tamarind paste and water, stirring to combine.

Pour dressing over rice and fold to mix thoroughly.  Fold in coconut and cilantro.  Add lime juice and salt to taste.  Serve warm or at room temperature. 

Spicy Curried Carrot Soup

(recipe from Shape magazine)

2 lbs. carrots, peeled and cut into 1-inch pieces (about 6 cups)
5 cups vegetable broth
1 dried hot chili pepper, any type (optional)
4 tsp. minced fresh ginger
3 cloves garlic, peeled
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro

In a large saucepan, combine all ingredients except cilantro.  Bring mixture to a boil, then reduce heat to low and simmer 30 minutes, or until carrots are tender.  Transfer mixture to a food processor or blender (in batches, if needed) and puree until smooth.  Return the puree to the saucepan and reheat.  Stir in chopped cilantro.

(Super easy and pretty tasty.  May need to add more broth/water to desired thickness.  I would also add cilantro before pureeing.)

Lima Beans and Mushrooms in Serrano Chile Tomato Sauce

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
2 fresh Serrano chiles
One 28-oz. can whole pear tomatoes, undrained
3 cloves garlic
1/2 cup firmly packed fresh cilantro leaves
2 Tbsp. fresh-squeezed lime juice
1/8 tsp. plus 1/4 tsp. salt
1/4 lb. fresh shiitake mushrooms
1/2 lb. button mushrooms
2 Tbsp. olive oil
2 cups freshly cooked or canned lima beans, drained
1 cup fresh or frozen shelled green peas
1/4 cup Madeira or dry sherry
Several grinds black pepper

Remove and discard the stems of the chiles.  (Also remove the seeds for a less spicy dish.)  In a blender or food processor, combine the chiles, undrained tomatoes, garlic, cilantro, lime juice, and the 1/8 tsp. salt.  Puree to a smooth consistency and set aside.

Cut the shiitakes into 1/4-inch slices.  Quarter the button mushrooms.

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven.  Add all the mushrooms and sauté for 3-4 minutes, until they begin to turn golden.  Add the tomato mixture and the lima beans.  Cook over medium-low heat, stirring frequently, about 15 minutes, until the sauce has reduced to a nice, thick consistency.  If you are using fresh shelled peas, add them for the last 5-6 minutes of cooking time.  If you are using frozen peas, rinse briefly to melt the ice crystals, drain, and add them for the last 2 minutes of the cooking time.  Stir in the Madeira and plenty of pepper and heat through for another minute.  Serve very hot.


(Delicious sauce!  Serve with couscous, rice, quinoa to round out the dish.)

Spiced Cauliflower with Sesame Seeds

(recipe from 101cookbooks.com)

1 1/2 Tbsp. olive oil or clarified butter
1 tsp. cumin seeds
2 medium yellow onions, finely sliced
a pinch of turmeric
fine grain sea salt

1 medium cauliflower, thinly sliced

4 dried chiles, stemmed and halved
1-2 tsp. sesame seeds, lightly toasted
1 garlic clove, grated
1 1/2-inch piece of fresh ginger, peeled and finely grated
1-2 green jalapeno chiles, seeds removed, finely chopped
2-3 Tbsp. chopped fresh cilantro

Heat the oil in a large skillet over medium-high heat, add the cumin seeds and cook until they begin to crackle, just 30 seconds or so.  Stir in the onions, along with the turmeric and a few pinches of salt.  Cook, stirring often, until the onions caramelize a bit and turn lightly golden, roughly 7-10 minutes.  Add the red chiles, sesame seeds, garlic, and half of the ginger.  Continue to cook for another minute.  Add the cauliflower and stir well.  Cover the pan and cook the cauliflower over low-medium heat for 3-5 minutes, until just tender.

When the cauliflower is nearly cooked, remove the lid, increase the heat, and stir in the green chiles and remaining ginger.  Salt to taste, sprinkle with cilantro and enjoy.

Spicy Black Beans and Rice

(I don't know where this recipe is from...)

One 6oz. jar sun-dried tomatoes (I used an 8oz. jar)
1 large white onion, diced
1 jalapeno, seeded and minced
Two 15oz. cans black beans, rinsed and drained
One 15oz. can whole tomatoes, drained and chopped (I did not drain these)
1 tsp. salt
1/2 cup cilantro sprigs

4 servings basmati rice
1/2 cup hulled pumpkin seeds
1/2 cup golden raisins


Pour 1 Tbsp. oil from the sun-dried tomatoes (I used several Tbsp.) into a large skillet.  Chop the sun-dried tomatoes and set aside.

Sautee onion and jalapeno in the skillet over medium heat until onions are translucent.  Stir in beans, canned tomatoes (I also added all of the juice from the can), salt and sun-dried tomatoes.  Reduce heat to low.  Simmer for 10 minutes.  Garnish with cilantro.

Fold seeds and raisins into rice, and serve with beans.

(These are not really that spicy - especially if you de-seed the jalapenos.  The various tomatoes and the seeds and raisins in the rice make this dish seem really luxurious.)

Ginger Coconut Milk Soup

(recipe from 101 Cookbooks)

Two 14-oz. cans full-fat coconut milk
One 14-oz. can water (use the coconut milk can to measure)
2-inch knob of ginger, peeled and minced
3 large shallots, minced
1 tsp. salt, or to taste

Lots of seasonal vegetables, for example (use a bit of each to fill up the broth):
squash (summer or winter)
broccoli florets
asparagus, chopped
scallions, sliced
mushrooms, sliced

to serve:
lots of fresh lime juice and cilantro


In a large soup pot, over medium heat, bring the coconut milk, water, ginger, shallots, and salt to a gentle boil.  Dial back the heat and simmer for 5-10 minutes.

Add the vegetables to the simmering coconut milk, and cook until tender. 

Can be served alone, or over egg noodles or rice.  Finish with a generous squeeze of lime juice and lots of cilantro.

(This is my new favorite soup!  I've made it a couple of times now, it's so easy and flexible!  Just add any veggies you have on hand to the broth, really.  I add the lime juice and cilantro right into the soup pot at the end.  I've used broccoli, butternut squash, asparagus, mushrooms, and scallions in varying groupings, but I can't imagine many veggies that wouldn't taste fabulous with this savory, tangy coconut broth.)

Carrot Bisque

(I cobbled this together from two carrot soup recipes: Vegetarian Times magazine and 101cookbooks.com)

2 Tbsp. coconut oil
1 onion, chopped
2 Tbsp. minced fresh ginger
1 Tbsp. curry powder
1 pinch cayenne pepper
2 lbs. carrots, peeled and chopped into 1/2-inch chunks
1 14-oz. can full-fat coconut milk
1 tsp. salt, or to taste
4 cups water, or to cover
Juice of 1 lime
Cilantro, chopped, to taste
to serve: micro-greens (I used watercress)

In a large soup pan over medium-high heat, add the coconut oil and onion.  Stir until onion is well-coated, and allow to sauté until translucent, a few minutes.  Stir in ginger, and cook 1 to 2 minutes, or until fragrant.  Add curry powder, cayenne, and 1/4 cup water.  Cook 1 to 2 minutes, stirring to coat onion and ginger with the curry mixture.

Add the carrots, coconut milk, salt, and water to cover, as needed, and bring to a boil.  Reduce heat to low and simmer, until the carrots are tender, about 10-15 minutes.  Puree soup using a blender until the soup is completely silky smooth.  Add more water if the consistency needs to be thinned out, to your liking.  Then taste for salt, adding more if needed.  Return puree to soup pan, and stir in lime juice and chopped cilantro.

Ladle into bowls to serve, and top with micro-greens.

(Vibrant and spicy!  Topping with the greens adds a nice crunch to the smooth soup.)

Yellow Gazpacho

(recipe from Real Simple magazine)

2 lbs. yellow beefsteak tomatoes, halved crosswise
1 tsp. kosher salt
1 small white onion, peeled and quartered
1 small garlic clove, peeled
2 Tbsp. fresh lemon juice
1 jalapeno, seeded and minced
1/4 cup fresh cilantro leaves, chopped
1 small cucumber, diced
1 small orange or red tomato, diced

Working over a large bowl, squeeze the yellow tomato halves to release the seeds and juices.  Reserve the liquid.

Combine the squeezed yellow tomatoes and salt in a food processor or blender and puree until smooth.  Transfer to the bowl containing the tomato pulp and juice.  Add the onion, garlic, and lemon juice to the food processor or blender and puree until smooth.  Add the onion liquid into the bowl containing the tomatoes.  Add the jalapeno, cilantro, cucumber, and diced tomato and mix well.  Refrigerate until ready to serve.

(Allow time for the soup to sit in the refrigerator a while for the flavors to blend and mellow.  [The onion was a bit too strong for me after it first was made, but eased after a while in the fridge.]  This is very tasty and easy to make!  And colorful!)

Salsa Con Otra Cosas

(recipe from Whole Foods Market)

3 tomatoes, coarsely chopped
1 jalapeno pepper, chopped finely
1/2 large onion, chopped
1/4 cup chopped or sliced black olives
1/8 cup vinegar
3 small cloves garlic, minced
1/2 bunch cilantro, chopped
1/4 tsp. salt, or to taste
2 Tbsp. olive oil
1 ripe avocado, chopped

Mix all ingredients at least one hour prior to serving.

(I brought this to a party and everyone asked for the recipe.  Quite tasty!)

Anna Thomas' Green Soup

(recipe from Food 52)

1 bunch chard or spinach
1 bunch kale
4 to 5 green onions, sliced, white and green parts
1/2 cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 1/2 Tbsp. olive oil
Marsala or dry sherry (optional)
1 to 2 cloves garlic, finely chopped
2 1/2 to 3 cups vegetable broth
Freshly ground black pepper
Cayenne
1 Tbsp. fresh lemon juice, plus more to taste

Wash the greeens thoroughly, trim off their stems, and slice the leaves.  Combine the chard or spinach, kale, green onion, and cilantro in a large soup pot with 3 cups water and a teaspoon of salt.  Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot.  Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over medium flame until it is golden brown and soft.  This will take up to half an hour.  Don't hurry; give it a stir once in a while, and let the slow cooking develop the onion's sweetness.  If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.

Add the caramelized onion to the soup.  Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great.  Add the garlic to the pot and simmer the soup for 10 minutes more.

Add enough of the broth to make the soup a soup - it should pour easily from the ladle - and puree it in the blender, in batches if necessary, or use an immersion blender.  Don't overprocess, potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste.  Add a pinch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon of lemon juice.  Stir well and taste again.  Now use your taste buds - correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve.  Garnish with a thin drizzle of fruity olive oil.

(This soup is light and flavorful and packed with greens!  If you wanted it a bit heavier, I suppose you could add another potato.  The website also mentions that you could use any greens, any herbs; or bolster the soup with arborio rice, yams, sauteed mushrooms, or squash instead of the potato; shallots or leeks instead of the onion - use the recipe as a template.)

Tomatillo Avocado Salsa

(recipe from ReadyMade magazine)

5 medium tomatillos, husked, rinsed, and chopped

4 jalapeno or serrano chiles, coarsely chopped, with seeds

1 large garlic clove, peeled

2 Tbsp. chopped white onion

1/2 cup coarsely chopped cilantro

1 tsp. fine salt

1 ripe avocado, halved and pitted

Put the tomatillos into a blender, then add the remaining ingredients except for the avocado.  Blend until smooth, stopping to prod with a wooden spoon if the mixture doesn't liquidize.  Add the avocado and blend again.  Season to taste with salt and blend again.

(This is the first time I've ever worked with tomatillos!  A neat salsa-quacamole hybrid.  I seeded all but one of my peppers, as I didn't want too much spice.  I also added a second avocado, which made it more quacamole-like.  Tangy and good!)

Fish Tacos with Green Apple Guacamole

(recipe from Real Simple magazine)

1 lb. cod fillets, 4 oz. each
1 tsp. grated fresh ginger
2 tsp. fresh lime juice
1 bunch arugula, chopped
Soft corn tortillas

Guacamole:
1 diced, peeled Granny Smith apple
1/2 diced small white onion (I used red onion)
1 minced jalapeno pepper
1 diced avocado
2 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
1/2 tsp. kosher salt

To make the guacamole, combine all ingredients in a small bowl and toss well.

In a medium skillet, bring an inch of water or broth (can add some lemon juice, too) to a simmer over low heat.  Place the cod fillets in the pan and poach, covered, until opaque, about 4 minutes total, flipping once carefully.  Remove the cod from the pan.

In a small bowl, flake the cod fillets.  Add ginger and lime juice and toss.

Tortillas can be warmed in the oven (wrapped together in foil and heated in a 400F over for 5 minutes) or in a dry skillet over low heat (individually or a few at a time).

To assemble, spoon some of the fish onto a tortilla, then top with some arugula and green apple guacamole.

(Simple preparation, but the green apple guacamole is an interesting addition.  Note that the fish mixture does not store well - I stored mine in the fridge overnight, and by the next day, the lime juice had turned it into a mushy ceviche mess.)